Main CourseDinner

Lahmacun (Turkish Minced Meat Flatbread)

Name: Lahmacun (Turkish Minced Meat Flatbread)
Prep time: 40 min
Cook time: 15 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: turkish, middle_eastern
Ingredients: 300 g all-purpose flour; 180 ml water warm; 7 g active dry yeast; 5 g sugar; 5 g salt; 15 ml olive oil; 250 g ground beef lean; 1 pcs tomato finely chopped; 0.5 pcs red bell pepper finely chopped; 0.5 pcs green bell pepper finely chopped; 0.5 pcs yellow onion finely chopped; 2 clove garlic minced; 0.25 cup fresh parsley finely chopped; 1 tbsp tomato paste; 1 tbsp red pepper paste; 1 tsp red pepper flakes; 1 tsp paprika; 0.5 tsp cumin; 0.25 tsp black pepper; 0.5 tsp salt; 30 ml water; 1 pcs lemon wedges (optional); 2 tbsp fresh parsley chopped (optional)

This recipe creates traditional Turkish flatbreads topped with a savory mixture of minced meat, fresh vegetables, and aromatic spices. The dough is thin and crispy, providing a perfect base for the flavorful topping. Enjoy these as a main course or a substantial snack.

An original recipe by Forkin

Total time: 1 hr 55 min
Serves: 4
Difficulty: Medium
Per serving: 520 kcal

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

300 gall-purpose flour
180 mlwater, warm
7 gactive dry yeast
5 gsugar
5 gsalt
15 mlolive oil

topping

250 gground beef, lean
1 pcstomato, finely chopped
0.5 pcsred bell pepper, finely chopped
0.5 pcsgreen bell pepper, finely chopped
0.5 pcsyellow onion, finely chopped
2 clovegarlic, minced
0.25 cupfresh parsley, finely chopped
1 tbsptomato paste
1 tbspred pepper paste
1 tspred pepper flakes
1 tsppaprika
0.5 tspcumin
0.25 tspblack pepper
0.5 tspsalt
30 mlwater

garnish

1 pcslemon, wedges(optional)
2 tbspfresh parsley, chopped(optional)

Equipment

baking stone · pizza peel · rolling pin · food processor · large bowl · baking sheet

The method

Step by step

1
In a large bowl, combine the warm water, active dry yeast, and sugar for the dough. Let it sit for 5-10 minutes until foamy.
About 10 min
Cook’s note: Ensure your water is warm, not hot, to activate the yeast properly.
2
Add the all-purpose flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms.
About 2 min
3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
About 10 min
4
Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
About 1 hr
5
While the dough is rising, prepare the topping. In a food processor, combine the tomato, red bell pepper, green bell pepper, yellow onion, garlic, and fresh parsley. Process until very finely chopped but not pureed.
About 5 min
Cook’s note: Alternatively, finely chop all vegetables by hand for a slightly chunkier texture.
6
In a large bowl, combine the ground beef with the processed vegetable mixture, tomato paste, red pepper paste, red pepper flakes, paprika, cumin, black pepper, salt, and water. Mix thoroughly until all ingredients are well combined.
About 5 min
Cook’s note: Using your hands ensures the meat and spices are evenly distributed.
7
Preheat your oven to 220°C (425°F) with a baking stone or an inverted baking sheet inside, if possible.
About 15 min
Cook’s note: A hot surface will help create a crispy crust.
8
Once the dough has risen, punch it down gently and divide it into 8 equal pieces.
About 1 min
9
On a lightly floured surface, roll out each piece of dough into a very thin, oval or round shape, about 20-25 cm (8-10 inches) in diameter.
About 5 min
Cook’s note: The thinner the dough, the crisper the lahmacun will be.
10
Spread a thin, even layer of the meat topping over each rolled-out dough, leaving a small border around the edges.
About 4 min
Cook’s note: Don't overload with topping; a thin layer ensures even cooking.
11
Carefully transfer 1-2 lahmacuns to the preheated baking stone or baking sheet.
Cook’s note: Use a pizza peel or the back of a baking sheet dusted with flour to transfer.
12
Bake for 5-8 minutes, or until the edges are golden brown and crispy, and the meat topping is cooked through.
About 7 min
Cook’s note: Cooking time may vary depending on your oven and the thickness of the dough.
13
Remove from the oven and repeat with the remaining lahmacuns.
14
Serve immediately with lemon wedges and a sprinkle of fresh parsley, if desired. They are traditionally rolled up before eating.

Per serving

Nutrition

55%Score

Calories: 519.9kcal
Protein: 20.9g
Carbs: 70.6g
Fat: 17.4g
Fibre: 5.6g
Sugar: 6.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover lahmacun in an airtight container in the refrigerator.

Reheating

Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes until warmed through and crispy, or in a dry pan over medium heat.